PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat.,Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned.,Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute.,Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce.,Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens.,Add in the butter whisking until completely incorporated.,Set aside until needed.,Reheat the sauce before serving.,Slice the andouille into 36 (1/2-inch) diagonally cut slices.,Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat.,Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp.,Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer.,______,Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through.,Serve 2 skewers per person with a portion of Hot Ravigote Sauce.